Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US Beets, medium-sized - washed, if desired

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the beets about an inch above the stem so the pigment doesn't run. Bake in the oven at about 375 degrees for an hour and a half. You can test for doneness much as you would with a boiled potato, by sticking something sharp into the beets and deciding if that's the resistance you find palatable (the beet itself is edible raw). Let them cool. Store the ones you're not going to eat, unpeeled, in Tupperware in the fridge. Peel the ones you are going to use. The skins should come away fairly easily. Ideas For Use: Beets go equally well with dill, with parsley, with chervil, tarragon or chives. You can bake them like potatoes, serve them slit and buttered. If you're hungry and want a fast fix and don't mind the mess, all beets require to constitute a meal are boiling, peeling and, if you're feeling fancy, the addition of salt and pepper. Use them warm or at room temperature in a salad with toasted walnuts, goat cheese, mache and orange. Puree beets with vinegar, sugar and horseradish and you will have a classic condiment, called chrain, perfect for meats, or dumplings. Puree roast beets into chicken stock to make borscht.


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